Lightly brush the steaks on both sides with oil and season evenly with the rub, gently pressing the rub into the meat. Allow the steaks to stand at room temperature for 15-30 minutes before grilling.

Prepare the grill for direct cooking over high heat (450 degrees to 550 degrees). Meanwhile, make the glaze.

In a medium saucepan over medium heat, warm 1 tablespoon oil. Add the shallot and garlic and saute until the shallot is tender but not browned, about 2 minutes. Add the remaining glaze ingredients, bring to a boil, and cook until the glaze is reduced by half and has the consistency of maple syrup, 15-20 minutes. Keep warm.

Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 6-8 minutes for medium-rare, turning once or twice. Remove from the grill and let rest for 3-5 minutes. Serve warm with the glaze.

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